I just love Spring, the weather is getting warmer, the days are longer and my grill is my new best friend. If you don't have an outdoor grill, you can use your broiler or even purchase an indoor grill, there are lots of great inexpensive options at Amazon.

This dish is quick and easy, perfect for a weeknight meal, or great for company. Serve this with a green salad or over rice, leftover make great steak sandwiches for lunch!

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.

Slice steak think on the diagonal; top with tomatoes and serve.

A 3-ounce serving of beef is the serving size recommended for a healthy diet. Nutritional info is based on 8 servings, I always like to make extra and be prepared for people with larger appetites.

61 comments
:

Yum. You're making me excited for fresh tomato season! I bet the veggies offset the meat perfectly and add a nice burst of freshess. (Not to mention help make your portion size larger without adding many calories/pts.)

This is also a great recipe for Salmon and Seabass, Yes I was surprised too....but it just looked so yummy that i had to.....and all i had was a salmon and a seabass piece...thanks Gina!!!3 oz are 84 grams1 oz= 28 grams

Hi Gina! I saw this today and made it tonight since I hadn't made a dinner plans yet. My husband LOVED it, as did I! What a fresh, flavorful, delicious way to eat a steak! As a side dish I cut up some fresh asparagus, steamed it for a few minutes, and then sauteed it with a slice of chopped up prosciutto. YUM!

Yumm! This was so easy and very tasty. I served mine over lettuce. Is there a difference between flank steak and skirt steak? I hadn't used either and the store didn't have anything that said flank. It still turned out great though!

This is the greatest thing to happen to quick delicious food since buffalo chicken dip!

The first time I made this, I cheated with canned diced tomatoes and white onion, since it was all I had on hand. Took it to a dinner party and everyone loved it. On the menu tonight w/ real tomatoes and a high-end balsamic. Even easy enough for my husband to make!

I'm trying this tonight. I made the topping and stuck in the fridge for later. I'm serving with a brown and wild rice side from Trader Joes's and a spinach salad with toasted almonds and blue cheese. I can't wait!! I'll let you know how it comes out!!

OMG I made this last night...it was super quick to make and well I used a can of Rotel with cilantro and lime and combined with the balsamic and onions it was soooo amazing!!! I had a little left overs of the onion mix and used it on some salmon today seasoning the same way as the meat...it was perfection too...I never knew how to use the bottle of balsamic I have had for like months now...Well I think it's like my new fave thing! :)

I made this tonight with some dried oregano since I didn't have fresh and it was amazing! I served some baked asparagus with balsamic, olive oil sea salt on the side. I will def be making this again! It made the steak taste so fresh. Such a great change from steak and fries.

Hi Gina. Been making some of your recipes for a while and EVERYTHING turns out delish. When I told my husband I was making this, he asked me to marinate the flank steak. To humor him, I did for 24 hours in 1/3 cup red wine vinegar,1/3 cup extra virgin olive oil, 3 cloves garlic, crushed, some fresh rosemary and thyme, kosher salt and fresh pepper. Then grilled as you suggested. It was fantastic. The next time, I think I'll use white balsamic so that the onion/tomato mixture doesn't darken. I used fresh oregano and basil.

This is SO delish! Starting this week my hubs and I are cooking our way through your website and this was our 1st pick! We didn't change a thing. We grilled some summer squash and zucchini to go on the side.

THANK YOU for this recipe!! My husband has been raving about it for two days and even shared the link with some of his steak-loving co-workers!! I picked up fresh tomatoes, onions and herbs from our farmer's market and it was like a taste of summer in every single bite. Just fantastic! Thank you again!

Gina, you are simply genius! I stumbled on your site a month or so back and have been blown away by every recipe! You have re-sparked my love of cooking, and cooking light to top it off! This flank steak is among my favorites so far, couldn't wait for leftovers today which for me is completely outside the norm. Keep the amazing recipes coming!!

I marinated steak first, too, in a freehand marinade of red wine vinegar, cooking sherry, canola oil, shallots, garlic, parsley, sea salt & pepper. Didn't have the red onion I thought I did so used shallots there as well - was FABULOUS and made it to the menu for the 4th of July cookout :)

I don't have a barbeque so I broiled this in the oven for 5 minutes on each side in a pyrex pan. I also chilled the tomatoe and onion mixture in the fridge while the steak was cooking...it turned out delicious! thanks Gina